Again i made these for Beth- not antisipating how well they would go down with my family. So Beth only ending up getting half, the others were down various family members gobs before i got a chance to say “not for you”!
Though this does prove how delish they are, as none of my family (expect my mum) have any allergies and normally turn their noses up at anything remoetly ‘freefrom’.
So give these ago and if you are allowed dairy try using a normal ganache as the dairy free may not be to your taste 🙂
Moon pies
2 1/4 cups Spelt flour
1/4 cup Soyamilk powder
1/2 tsp baking powder
pinch of salt
1/2 cup Soya margarine
1 cup caster sugar
2 egg whites
1/2 cup rice milk
1 tsp vanilla
1 cup marshmallow fluff
1 recipe of ganache (to follow)
Preheat the oven to 170’C and line 2 baking sheets with greaseproof paper.
Cream the marg and sugar with the vanilla until light and fluffy. (Either by hand or with a hand mixer.)
Add the egg whites and mix to combine. Then stir in the milk. Finally sift in the dry ingredients and fold in to make a siftish batter.
Drop about 1-2 tbsp of the batter for each pie onto the baking sheet about 2 inches apart, and vake for 10-12 mins turning halfway. Should be firm to the touch when cooked. Leave to cool slightly on the tray before transferring to a rack to cool completely.
When completely cool sandwich together with a dollop of marshmallow fluff and spread the tops with some ganache. place into the fridge for about 20 mins to set before digging in 🙂
Ganache
1 cup plain Soyamilk
2 1/2 cups dairy free dark chocolate chips
Warm the milk to a simmer and take off the heat. Drop in the chocolate chips and stir to combine. If for any reason not all the chocolate melts put back onto a very low heat and stir all the time till it has.
Use straight away for the moon pies, but its also great over dairy free ice cream or drizzled over anything- Go crazy!!! 🙂
Hun With An Oven 
These were certainly lush!!